• 4 ounces canned tiny shrimp
  • 4 ounces canned crabmeat
  • 3/4 cup minced onion
  • 3/4 cup minced celery
  • 1 (11-ounce) can condensed cream of celery soup
  • 1 (8-ounce) package cream cheese, softened
  • 1 envelope (1 tablespoon) unflavored gelatin
  • 1 tablespoon fresh lemon juice
  • 1 cup mayonnaise
  • Lettuce, for garnish
  • Cornichons, for garnish
  • Shaved carrots, for garnish
  • Pimento stuffed olives, for garnish
  • Lemon slices, for garnish
  • Lime slices, for garnish
  • Cherry tomatoes, for garnish


  1. In a medium saucepan, heat soup and add cream cheese. Heat until cheese is dissolved into the soup. Dissolve gelatin into the soup mixture and add lemon juice, mayonnaise, onion, celery and shrimp. Cook until heated through.
  2. Grease a 6 cup fish mold with extra mayonnaise or non-stick spray. Fill mold firmly with mixture. Smooth off the top and chill in refrigerator for 3 hours or overnight.
  3. Invert mold onto a platter of lettuce and shake to release the mousse from mold. Garnish as desired.